I fell in love with cream soups when I was dating my husband. Until then, cream of tomato was the only soup I liked and Campbell condensed soups didn’t do anything for me. Then the world opened my eyes as I started dining out out with my now husband. Somehow, this finicky eater was willing to try new foods (I didn’t want to be a wuss), and now many of my favorite foods are those I had never tried before. Clam chowder is now my number one go to soup, and since vacationing in North Carolina every year, I just can’t get enough!
- 1 medium onion chopped
- 2 5 ounce cans baby clams
- reserved juice from the 2 5 ounce cans of baby clams
- 6 -7 potatoes cubed or diced into small pieces
- 2 10 1/2 ounce cans cream of celery soup
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1 tablespoon butter
- salt and pepper to taste
- Add onion to a heavy soup pot or dutch oven and cook on medium high until tender.
- Next add all the clam juice from both cans of baby clams and stir until blended. Add potatoes and cover.
- Cook until potatoes are fork tender, about 10 minutes. Keep stirring every few minutes to make sure nothing sticks to the bottom.
- Finally, add the clams, soup cream and milk and stir.
- Then add the butter and simmer soup for about 45 minutes on low heat until thick and creamy.
- If you want a thicker base, mix 1 tablespoon of cornstarch in 1/4 cup of cold water and stir into chowder.
- Add salt and pepper to taste.
- Allow to cook for another 20 minutes until you get the consistency you want. Stir occasionally while simmering.
- Serve in soup bowls or bread bowls and sprinkle with a few oyster crackers. Add some garlic bread for a nice touch.